When I first saw the challenge for "Cook With Us #22", I had every intention of making some ritzy, super toney pie or tart. You know... a little something, something fancy to suitable for a romantic dinner with dinner hubby. But, the oddest thing happened a few days ago. Something that is virtually unheard of in central North Carolina at the end of August. Cooler weather actually descended upon the area (at least cooler for us). As I embarked on my morning walk around the lake, my thoughts turned from making a fancy, smancy tart to a dessert worthy of a beautiful North Carolina fall day. For me, fall days are synonymous with a family trip to the mountains to enjoy the vibrant orange, yellow and red foliage as the leaves say goodbye to their summer green. And no trip to the mountains would be complete without a trip to the apple orchards to get a bushel of crisp apples just begging to be transformed into a delightful family treat. Just like that, my planned romantic fancy dessert was transformed into down-home, Caramel Apple Pie with Cranberry Coulis and Coconut Creme. It was far from fancy, in fact, I got distracted and the edges are, shall we say, a bit on the well-done side. But, IMHO, (and the opinion of my sweet hubby) it was oh so good! The perfect dessert for an cool, fall-like day.
This pie is subtly spiced with a flaky cinnamon swirl crust. One bite will have you dreaming of crisp fall days and brings to mind that childhood favorite, the caramel apple.
Make this pie, as with any recipe, using quality ingredients. In this case, I made my own vegan butter using a delicious recipe from acclaimed vegan chef, Miyoko Schinner (https://www.artisanveganlife.com/foundations/). The remaining crust ingredients included organic all-purpose flour, salt, organic sugar, non hydrogenated shortening, ice water, apple cider vinegar and cinnamon. The apple filling consisted of a mixture of Granny Smith and Fuji apples, sprinkled with organic brown and white sugar, a pinch of salt and generous portions of cinnamon, ginger, cloves and freshly grated nutmeg. Then, the apples are roasted in the oven until fork tender. This brings out all that caramel goodness. Once cooled, the apples are tossed with fresh lemon juice and flour before being piled high into the prepared crust for baking.
Of course, you can use your own favorite pie crust recipe...or in a pinch, buy one at the store. But, I've found that this pie crust works for me. The perfect pie for a family dinner or dinner guests.
This pie is like the best of both worlds ....an apple pie and a cinnamon roll.
Caramel Apple Pie with Cranberry Coulis and Coconut Creme
Oh, That Cinnamon Swirl Crust!!
Mise En Place for a Flakey, "Buttery" Vegan Crust
Roll out Prepared Pie Dough between Two Sheets of Parchment Paper.
Rolled Dough: Spread with Melted Vegan Butter, Sprinkled with Cinnamon and Sugar and Rolled Jelly Roll Style
Chill Dough in Fridge for about 30 minutes for easier slicing.
Slice Dough into 1/4 Inch Rounds.
Line Deep-Dish Glass Pie Plate with Dough Slices
Carefully Press Down Dough Rounds into Pie Plate
Blind-bake bottom crust for 10 - 12 minutes.
Prepare top Crust
Fill Crust with Prepared, Spiced Apple Mixture
Top with Crust, Crimp Edges and Brush Lightly with Almond Milk
Cooled, Sliced Pie: Piled High with Delicious Delicately Spiced Apples.
Plated Pie: All Dressed up with Caramel Sugar Work and Drizzled Figgy Caramel Sauce, Coconut Creme and Cranberry Coulis
Proof of Entry (Pardon my nails....it's definitely time for a manicure!)
GRAB A FORK AND DIG IN!!
Until later, all the best my fellow Steemians!
Hi, I'm Benita G. You may also know me as, or call me, @AtMemesTable.
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